Taste Arkansas From farm to table
D compiled by Tara Johnson
How to dry cornhusks for tamales
gets direct sunlight. Turn the husks regularly, so both sides are exposed to the sun.
Did you know tamales date back to the
Bring the box of cornhusks inside at
I used to marinate steaks overnight in some secret sauce, but now this is the only way I prepare a steak for cooking. The meat
ancient Maya people? They are a portable
night to prevent mold from dew or rain.
draws in some of the salt, breaking down
food, wrapped in either a cornhusk or other
Repeat this process for several days or until
its proteins. The resulting steak is unusually
leaf then steamed. If making your own
the cornhusks turn pale and brittle. Place in
tender and delicious.
tamales, dried cornhusks are available in
plastic bags and store for up to one year in
most grocery stores with a Hispanic foods
the freezer.
section. However, making your own dried
Tara Johnson is a contributor to Arkansas
If you’re looking for a delicious tamale
cornhusks is fairly simple.
To begin, remove each cornhusk from its
Farm Bureau’s Taste Arkansas blog. For recipes,
recipe, check out this issue’s In the Kitchen
videos and farmer profiles visit tastearkansas.
column on page 24.
com today.
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ear of corn. Pull back gently on the cornhusk to prevent it from tearing. Then, gently wash each cornhusk in warm water making sure to scrub off any dirt. Shake off any remaining
Where’s the beef? May is National Beef Month. Did you know there are 29 cuts of beef that meet the
water from the cornhusks.
governmental guidelines for being considered
Place several cornhusks in an open cardboard box, spreading them in single
lean? Each cut has less than 10 grams of
layers and put the box outside in an area that
total fat in one 3.5-ounce serving. In fact, four of my favorite steak cuts are considered lean: T-bone steak, flank steak, top sirloin steak and strip steak. I almost always use one of those four cuts when cooking a steak. Try making a steak using this marinating technique. 1. Sprinkle 1/2 to 1 teaspoon of kosher salt or sea salt on each side of the steak. Let it sit at room temperature for about an hour. 2. If the steak is less than 1 inch, let it sit for 30-45 minutes. If your steak is 1 inch thick, let it sit for one hour. If your steak is greater than 1 inch, increase your time accordingly. To speed up the process, add more salt and let it sit for less time. It’s all relative. 3. After your salted steak has “rested,”
Aw … shucks Corn shucks are the traditional binder that holds all the goodness of a tamale.
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Keith Sutton
Keith Sutton
water accumulates on the surface. When the resting time is complete, rinse the meat with cool water. Pat both sides dry with paper towels. You can add black pepper at this point, but don’t add any more salt. 4. Grill to your preferred doneness.
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1. Keep a separate cutting board for things you don’t want flavored with garlic and onion. 2. Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chili oil. 3. To keep potatoes from budding in the bag, put an apple in with them. 4. Keep scrambled eggs warm for a couple hours by putting them in a slow cooker on low.